I often make traditional roasts and pan-fried steaks for family dinners, and recipes almost always instruct you to let the meat rest after cooking. I understand it is supposed to help keep the juices inside, but I would like to know the exact reason why this process works. How much resting time is actually sufficient for standard cuts like pork chops, chicken breasts, or beef steaks? I want to make sure I am not letting the food get cold unnecessarily.
